Chinese Beef & Veggie Stir-fry
with Jasmine Rice
- Soy
- Gluten
- Sesame
- May contain traces of allergens
This beef stir-fry is infused with kecap manis and ginger, so it’s got a great savoury and zingy flavour. Ginger also helps tenderise the meat, as well as adding an unmistakeable pop. Of course, you can dial it back if zingy isn’t your thing.
Ingredients
1 packet
beef strips
1 knob
ginger
2 clove
garlic
½ cup
kecap manis
(Contains: Soy; )
1 unit
capsicum
1 unit
carrot
2 packet
jasmine rice
1 sachet
sesame seeds
(Contains: Sesame; )
1 head
broccoli
1 pinch
chilli flakes
Not included in your delivery
olive oil
3 tbs
soy sauce
(Contains: Soy, Gluten; )
2.5 cup
water (for the rice)
2 tsp
rice wine vinegar (or white wine vinegar)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, kecap manis (see ingredients list), soy sauce and rice wine vinegar. Add the beef strips, toss to coat and set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 10 minutes to develop the flavour and ensure a tender result.
While the beef is marinating, slice the carrot (unpeeled) into 0.5cm batons. Thinly slice the red capsicum. Chop the broccoli florets and stalk into small pieces.
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, reduce the heat to low and cover with a lid. Cook for 12 minutes, or until the rice is tender. Remove the pan from the heat and keep covered for another 10-15 minutes, or until the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the pan to a high heat with a drizzle of olive oil. Add 1/3 the beef strips to the pan and cook, tossing, for 1-2 minutes, or until browned. Transfer to a plate. Repeat with the remaining beef strips.
Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot, red capsicum, broccoli and a dash of water and cook for 7-8 minutes, or until all the veggies are just tender. Add the water (for the sauce) and beef strips to the pan and cook, stirring, for 1-2 minutes or until heated through.
Divide the jasmine rice and Chinese beef & veggie stir-fry between bowls. Spoon over any sauce left in the pan. Top with the toasted sesame seeds and sprinkle the chilli flakes (if using) over the adult portions. TIP: For kids, follow our serving suggestion in the main photo!
